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Rosemary, Red Onion Focaccia Bread Recipe

Rosemary, Red Onion Focaccia Bread recipe

Made in the bread maker, but I've made it by hand when I've felt the need for kneading therapy. Favourite toppings of your own choice would work with this as well; at times I have add shredded feta cheese or a nippy cheddar.


1 cup water
1/4 cup olive oil
1 1/2 teaspoons salt
2 1/4 cups flour
1/3 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons bread machine yeast
1 tablespoon fresh rosemary leaf, coarsely chopped
2 tablespoons oregano
3 tablespoons olive oil
1 1/4 cups red onions, sliced
2 tablespoons fresh rosemary
salt and pepper


Put first 9 ingredients in bread machine on dough cycle in order recommended by your bread maker.
Put 2 tablespoons oil in small fry pan over medium heat; add onion and saute for 3 minutes. Stir in rosemary and stir for 1 minute. Set aside. Roll dough into a circle on a lightly floured board.
Cover and let rise for 20 minutes.
Poke holes in the top and brush with remaining olive oil.
Put onion and rosemary mixture on the top and bake at 400 degrees for 25 to 30 minutes.

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